White Sauce

Ingredients

• 2 tablespoons butter
• 1 teaspoon salt
• 2 tablespoons flour
• 1 cup milk or white stock
• 1 teaspoon pepper
• few grains cayenne

Method

1. 1

   Melt butter, add flour, seasonings and liquid.

2. 2

   Stir until the boiling point is reached.

3. 3

   Boil five minutes, beating constantly.

As published

This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 46. The excerpt below is the record exactly as published.

White Sauce 2 tablespoons butter \ teaspoon salt 2 tablespoons flour few grains cayenne 1 cup milk or white stock \ teaspoon pepper Melt butter, add flour, seasonings and liquid. Stir until the boiling point is reached. Boil five minutes, beating constantly. Brown Sauce 3 tablespoons butter 1 cup milk or brown stock 4 tablespoons flour i teaspoon salt few grains pepper Melt the butter and cook until brown, add flour and seasonings, and stir until brown. Add liquid, little at a time, and boil five minutes, stirring all of the time. Allemande Sauce Use same ingredients as for Veloute Sauce, adding the yolks of two eggs and one teaspoon chopped parsley. Cook one minute. Bechamel Sauce 2 tablespoons butter bit of bay leaf 2 tablespoons flour I teaspoon salt 1 teaspoon chopped onion ^ teaspoon pepper 1 teaspoon chopped carrot 1 cup white stock Saute vegetables in butter. Remove vegetables, add flour and remaining ingredients, boil two minutes, and simmer ten minutes. A richer sauce is made by adding one half cup cream. 118 sauc:es for meat and vegetables 119 Bearnaise Sauce 4 egg yolks 4 tablespoons oil or butter 1 teaspoon salt

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